Sweet-n-sour turkey meatballs

1) In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.

2) In a medium bowl, whisk together tomato sauce, stock, chilli sauce, vinegar, brown sugar and thyme. Pour mixture over meatballs.

3) Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Season, to taste, with salt and black pepper.

Serve half of the meatballs with mashed red potatoes and steamed broccoli. Refrigerate the other half for turkey-stuffed boats later in the week.

Yields eight servings, four for turkey meatballs plus four more for other recipes like Robin's Cheddar potato soup

Mashed red potatoes:

Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.

Yield: 8 servings, four for Turkey Meatballs plus four more for other recipes like Robin's Cheddar potato soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Ease of preparation: easy

Steamed broccoli:

In a microwaveable bowl, add broccoli florets and water. Cover and cook in microwave 2 to 3 minutes, or until crisp tender. Season with salt and pepper, to taste. Serve with lemon, if desired.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 3 minutes
Ease of preparation: easy